Method

Toss cherry tomatoes with a generous dusting of kosher salt in a bowl and allow to marinate for 30 minutes at room temperature. In a medium saute pan with a lid, cook garlic in 2 tablespoons of the butter over medium heat until fragrant, about 1 minute (watch closely!). Add salted cherry tomatoes (with their juices) and tomato puree and stir to combine. [For the puttanesca-style sauce pictured below, add a tin of tuna in olive oil, about a tablespoon of capers with some of the brine, and a pinch of red pepper flakes to the sauce. Break the tuna into pieces.] Cover and simmer over medium-low heat until tomatoes break down and puree begins to caramelize, about 10-15 minutes, stirring occasionally. Finish with the remaining 4 tablespoons of butter and adjust seasoning as needed. Serve with your favorite pasta (I recommend adding a bit of pasta water to the sauce, too), topped with any of the aforementioned garnishes, or use as a base for other dishes/combinations. Enjoy!